I often find myself conflicted between my two jobs. During the day I am an account executive for a major health insurance carrier. My job involves working with large employers in my community to create a benefit plan that is affordable and provides appropriate coverage for their employees. This often encourages the use of pharmacy benefits and getting an annual physical so that you can get on the maintenance drugs you need to control the high blood pressure you just found out you had.My other job, as a holistic health coach, has me working one-on-one with clients to meet their individual needs. I often find myself talking about how to incorporate new foods, how our relationships and careers impact our food choices and how no matter how healthy you eat, you need physical activity in your life if you want to maintain a healthy weight. I coach people to make lifestyle changes so that they get off of the drugs they are on and can go to the doctor less.Interesting choice of careers, huh?With healthcare reform moving full steam ahead, I often get asked my feelings on the bill and what it will mean for everyone. Like many of you, I feel there are positives and negatives to the bill (to most bills, for that matter). First, politicians are not doctors, they don't understand our insurance programs and often don't understand our healthcare system the way they think they do. This is mainly because they don't use the healthcare system the way we do and aren't insured the same. However, they do recognize the statistics - that there are too many uninsured Americans and that the cost of care is much higher than it needs to be. Both of which I agree with.The bill has already done some good things: it has provided coverage for preventive care, eliminated pre-existing conditions for children and provided birth control for members. While these things are great, they still cost money. Either your employer or the insurance company are paying for them at the time of service, but then at your renewal, the claims experience causes your rates to go up and the premium increase gets passed on to you. What about the doctors?I was fortunate to attend a seminar this week where a panel of hospital Presidents and CEOs talked about how healthcare reform was changing the way they did business. I was happy to hear them admit that physicians have missed the boat in the past and that needs to change. One of the panelists, from a very large hospital system here in town said this, "There are 5 things that we know are driving healthcare costs. They aren't easy to change but we know what they are. 1. Unhealthy Eating 2. Unhealthy Weight 3. Unhealthy Exercise 4. We drink too much 5. We smoke too much." He went on to say, "It's not about magic pills or fancy operating rooms. It's about these 5 things, and all providers know that." The panelists went on to talk about how you would think these things would be at the top of a providers mind, but they aren't. That's not how they were trained to diagnose. Some other points they made were that they needed to find new ways to deliver care, especially with non-compliant patients. It's important to look at the member holistically and begin to involve resources like health coaches (yah!) to work with patients and families - and the physician - on a treatment plan that will work. Sounds good, as long as it happens, right?Keep in mind that with healthcare reform providers will experience major cuts in reimbursements. They are expected to do more with less - as we all are. The good thing is that they (at least the panelists I heard) viewed the bill as an opportunity - with challenges, yes - but an opportunity to look at the resources they already have and how they can use them differently, rather than recreating the wheel.When it comes down to it YOU, as the consumer, are going to have more power than you've ever had before - which is a good thing. However, you'll have power in a world of insurance that you've probably never understood....EVER - which is a challenge. Insurance companies and provider groups recognize that there will be challenges, but these companies are finding ways to be more resourceful and utilize people and products in new ways - to benefit you. Employers are beginning to recognize that wellness programs need to change. Employees need to be incented to make better choices around their healthcare. You will probably see companies requiring health questionnaires or biometric screens - these are good things. They are engaging you in your health. If you think that they don't have a right or that it's intrusive, you need to remind yourself who is footing most of the bill. Like everyone else, we need to shift our focus. Right or left, Democrat or Republican, rich or poor - the world of healthcare is changing and you are in the middle of it. Literally. You need to start thinking about how you can take control of your health. Today.It's really up to all of us to determine how we maximize wellness rather than maximize disease. Are you ready?

After a long week of travel, the thing I love most (besides coming home to the hubs and my pups) is getting back into my kitchen. This past week I was gone pretty much the whole week, traveling to northwest Wisconsin and then out to Baltimore. As many of you can imagine, with work travel comes lots of restaurant meals. I have to admit this week of work travel was actually pretty low key, and I was very successful in eating lighter and healthier than normal. Thankfully I was in Baltimore for most of the week, which means I was able to feast on lots of clean, fresh seafood! Crab, scallops, shrimp - my favorites!When I came home Friday night, I had big plans for dinner - none of which happened. I found myself sitting at the kitchen table going through what I had in the pantry and fridge: pumpkin, brussel sprouts, pasta - BAM!Now, I will say that this "dinner" would actually make a better side dish, but after a week of restaurant food I was craving a lighter meal. The flavor is a bit more fall-ish, but it honestly would be perfect with a beautiful, clean piece of whitefish in any season.While I would normally roast my own pumpkin (and I had intended to until I realized that the pumpkin that had been sitting on my counter since fall was dehydrated), this time I used canned pumpkin. If you are going to use canned pumpkin, please, please, please make sure it's 100% pumpkin (meaning, that is the only ingredient you should see on the list). I love Libby's, but if you find another brand, go for it!

I started making the sauce by slicing 2 cloves of garlic and a half of an onion - saute in olive oil until the onion is tender.

Then add 1/4 c white wine, saute until the alcohol burns off (about 2 min). Add 2 cups of freshly roasted pumpkin or one can of pure pumpkin. To that, add 1 c of vegetable or chicken broth, 1 t cinnamon, 1/2 t ground ginger and 1/2 t of nutmeg, 1/2 t salt and 1/4 t ground pepper. Whisk until incorporated. After it seems like a creamy mixture, add 2 T pure maple syrup. Transfer all to a high speed blender so that you can puree it into an even creamier sauce.

Meanwhile, take about 6 or 7 brussel spouts (halve them first) and slice really thin.

In the same saucepan you had the pumpkin mixture (clean it out first), melt about a tablespoon of butter and add your brussel sprouts. You really just want enough butter to coat the veggies so that they can soften. Add a sprinkle of salt and pepper to them and let them soften over medium low heat.

Start cooking your pasta, I used quinoa noodles (because they are my favorite!), which takes about 10 minutes or so. When the noodles are done, toss with the pumpkin sauce and top with the brussel sprouts.

I mean you really can't go wrong with this dish. It is clean, fresh, light and delicous. As I mentioned before, eat as a light meal or as a compliment to a lovely piece of whitefish or salmon.

I never was an ice cream eater, at least not that I can remember. Sure, as a kid I enjoyed an ice cream cone every once and awhile or we'd have sundaes as a treat on a Friday night - but I didn't eat it every night. Until about 3 years ago. I'd like to blame my husband for this, and ironically he blames me for the same thing (clearly we both have an ice cream problem). Despite how unhealthy I knew ice cream was, I allowed it into my home - with all of it's corn syrupy, creamy, fake-ness.I am not going to lie to you, this truly became one of my weaknesses - I craved ice cream. A lot. When I look back at that time in my life, 3 years ago - I had a lot going on. My husband and I were purchasing our first home, we were planning a wedding, he had just moved here from Ohio, I had just changed jobs....there was a lot of big stuff going on in my life. While I felt like we were eating healthy, I know now that just because I was cooking at home didn't mean I was eating healthy. We often ate frozen meals (my go-to lunch everyday was a Lean Cuisine) and we weren't eating near the amount of fresh veggies we should have been. And did I mention the ice cream? Or the gelato shop around the corner from where we lived? Oddly enough, I was working out more frequently then I ever had before - but felt like if I ran an extra day that week- I could eat another bowl of ice cream. Especially if it was ice cream loaded with toppings. Geez Louise.Sound familiar? Of course the health coach in me has deconstructed each craving and made changes to my diet accordingly.That being said, I still craved ice cream every once and awhile. However, I felt like I needed to give it up because I had become "smarter" and knew that the stuff you buy at the grocery store was not what I should be snacking on. I decided that I was going to tackle this one by making my own ice cream! I asked for an ice cream maker for Christmas and got to work - at least if I was going to eat it, I was going to know exactly what was in it. Along with the ice cream maker, my mother-in-law added The Spunky Coconut's Dairy-Free Ice Cream cookbook.Even though they aren't in season (in Wisconsin anyway), the strawberries at our local co-op looked and smelled declicious this week. I love trying new flavors of ice cream (Rooibos Tea Ice Cream, anyone?) but this week I went more traditional.

Dairy-Free Strawberry Ice Creamfrom The Spunky Coconut2 c fresh strawberries1 1/2 c coconut milk1 c cashew milk1/2 c honey2 t vanilla extract1 t lemon juice1/2 t unflavored gelatinPlace all ingredients into a high speed blender or food processor. Puree until creamy and smooth. Freeze for about one hour or refrigerate until cold. Pour into ice cream machine per manufacurers instructions. Place in the freezer until ice cream is the consistency you prefer.Of course I couldn't eat it without toppings. At least now I skip the broken up Snickers and Twix for fresh berries and organic dark chocolate.

I mean, c'mon, that looks a ton better doesn't it? We've all got our weaknesses, it's just a matter of learning how to adapt recipes and still enjoy the food the way you used to. No corn syrup, HFCS or heavy cream here. This ice cream was made with ingredients I already had in my pantry...ingredients I can pronounce!What are some of your weaknesses? How have you been able to revamp them and still feel like you're indulging?XoXo,Nicole

My husband and I have never really been big Valentine's Day people. In fact, I feel like we used to pride ourselves on not celebrating the silly Hallmark holiday. For some reason, this year was different. I've been traveling and preoccupied with MPB "stuff", he's been working long hours and spending lots of time working on our basement project. I find myself stopping, watching him and feeling warm and fuzzy. I know I'm lucky. Very lucky.My husband and I spent the first 4 1/2 years of our relationship long distance. We learned much more about each other being apart than I think we ever could have learned in the same city. He prefers to be at home, keeping busy with projects and creating his masterpieces. I prefer to keep busy with friends, social engagments, volunteering and cooking. He's the engineer who would much rather spend his days with tools and gadgets rather than people. I'm in sales - making my living off of engaging people in strategic conversations and presenting new ideas in front of an audience. To many we are polar opposites.But he balances me. He brings me back down to earth from my crazy hectic schedule. He doesn't complain when I tell him I'm headed out of town ....again. He doesn't question when I tell him I've been asked to sit on another board, or signed on for another event. He knows it's how I thrive. He knows it's what keeps me sane. He knows I'll come home to him, give him the debrief and then snuggle up - in our cozy little home, our cozy little life.He honestly is the best thing that ever happened to me. Ever.Life with me isn't easy. I know, hard believe, huh? Honestly though, I'm high strung, stubborn, always on the go and often times more stressed than I need to be. He quietly listens (or pretends to), let's me air it all out, and then puts on college basketball. He totally gets me.We love opposing sports teams, our families and upbringings were the exact opposite and, to this day, we still lead completely different lives. Yet the goal is the same. We both contribute to this marriage in our own way - each bringing qualities that the other fell in love with 8 years ago. Growing, learning and loving.

Some days are easier than others, but every day is work. People who tell you marriage is easy are lying. Marriage isn't easy - that would be boring. Each and every day I choose him. I wake up and know that at the end of the day, he's got my back. I honestly don't know how I got so lucky, but I thank God that I did. So, this year is a little different. Maybe it's because we've had a lot going on, maybe it's because we know that 2013 is bringing lots of exciting changes...I don't know. But this year we got a little cliche - he bought me flowers and I cooked a romantic dinner. Then we watched a DVR-ed episode of Californication - I started blogging and he went to work on the basement project. A day like most days, I suppose, but I wouldn't change a thing.

Turn your broiler on low. Mix the mustard, tamari and sesame oil in a bowl. Spread over each salmon filet. Broil for 10-12 minutes.Meanwhile, cook your lentils (1 c dry lentils and 2 cups broth - bring to a boil and then simmer for about 15 min or until tender). Heat oil in a fry pan and saute onion, garlic and thyme and cook until onions are soft - about 2 mintues. Add tomatoes, cook for another 1-2 mintues. Add greens, salt and pepper. Cook until the greens begin to wilt - but still hold their shape so they have a little bite. When the lentils are cooked, add to the greens.Serve the salmon over the greens and enjoy.Chocolate Covered Strawberries and Orangesserves 45 oz organic dark chocolate (I used Nibmor Daily Dose of Dark in mint)1 T butter - can use coconut milk if dairy free1/2 t vanilla extractdash of cinnamon1 pint organic strawberries1 navel orange, peeled and segmentedIn a double boiler (use a medium sauce pan, fill with about an inch of water and top with a glass bowl - make sure the water does NOT touch the bottom of the bowl). Add the chocolate to the bowl and heat over medium heat. When the chocolate is almost melted add the butter or coconut milk, vanilla and cinnamon. While the chocolate is still hot, dip the strawberries and orange segments. Place on a flat surface and cool in the fridge until the chocolate sets. Make sure to pat your orange slices with papertowel or the juice will not allow the chocolate to stick.If you find that your chocolate is too thick, reheat it or add a tablespoon of water, then reheat.

If you've never heard of a Friday night fish fry, it's probably because you're not from the midwest. Usually something that occurs during Lent - when some refrain from eating meat on Fridays - the fish fry has become a "go-to" for many here in the chilly north. Here in Milwaukee, you can find a fish fry year round on any given Friday night, especially the all-you- can eat version.Fish fries normally consist of beer battered cod (although now you can get baked or broiled fish too), french fries or potato pancakes (with applesauce), German potato salad, rye bread and coleslaw. Sounds healthy, huh? Did I mention that there is typically an all-you-can eat option? While I do allow myself to indulge about once a year in a traditional fish fry, I've tried to find ways to make some of these old favorites a little more healthy. I tried Japanese cabbage pancakes awhile back, and have made them quite a few times since then. I've put my own twist on these, and they've now become a favorite in our household. Even my 4 year old nephew proudly proclaimed, "I like cabbage", after eating one! It didn't hurt that he helped make them too!

Begin with shredding a head of cabbage and two medium sized carrots. Chop a bunch of scallions (white and light green parts only) and add those to the bowl. To that, add a glug of tamari (soy sauce), a teaspoon of sesame seed oil (optional), and freshly ground pepper. Add one egg and 1 c of your favorite pancake mix - I used this one from purely elizabeth because it's loaded with ancient grains and really gives the pancakes a bite! If your mixture is too dry, add another egg. If it's too wet, add some more pancake mix. Either way, you want it a bit more on the wet side.

Add some olive oil to a fry pan, you don't need a lot - so don't over do it....you're not deep frying them - just pan frying. Make sure the pan and oil are hot - but not too hot - medium high heat is fine. Scoop some of the mixture into the pan and smoosh it down with your flipper, remember you want it to resemble a pancake. Let cook for about 2 minutes on each side. They should be a golden brown color and crispy on the outside.

Let cool on a wire rack, or use the wire rack to keep them warm (in an oven set to 250 degrees) while you're making your main dish.

Now, when it comes to how you eat them - I'll let you decide. My husband, ever since he had his first cabbage pancake, decided he liked his with jam. I prefer a small amount of sour cream. My nephew, well he was confused by the whole pancake thing and asked for his with maple syrup. It didn't look appetizing, but it got him to eat them...to each their own!

However you decide to eat them, I'm certain you'll love them. They are the perfect balance with a crispy outside and soft inside. You won't even miss the potato, I promise!Enjoy!XoXo,Nicole

I know I just posted a Jamie Oliver recipe a week or so ago, but I'm telling you - this guy is a culinary genius. I adore pasta. Truly, I adore it. This is a really simple, yet beautiful way to make a quick pasta dish. It's perfect for an easy weeknight dinner or something to wow weekend guests with. You can make it as spicy as you'd like...mine came out with a bit more kick than I had anticipated, but still delicious.Spaghetti with Squashed Olivesadapted from Jamie Oliver, The Naked Chef Takes Offserves 4olive oil2 cloves garlic, minced1 small yellow onion, minced1 small dried chili, crushed - to taste1 pint cherry tomatoes, halved1 small container of kalamata olives, pitted and crushedSmall swig of balsamic vinegar (literally like once around the pan, that's it!)your favorite gluten-free pasta (I used a brown rice linguine)salt and pepper3 large handfuls of greens (spinach, arugula, etc)Heat the frying pan with olive oil and add garlic and onion. Saute until tender - about 3 minutes. Add the dried chili, tomatoes and olives. Let cook for another 5 minutes. Add a quick swig of balsamic vinegar and leave the heat on low. Meanwhile, cook the pasta according to the directions on the box. Before the pasta is done, add salt, pepper and greens to the tomato mixture. Toss until the greens start to wilt. When the pasta is done, serve the pasta toppe

I have been on such an Asian food kick lately, I have no idea what has gotten into me. I'm craving the salty taste of soy sauce and daydreaming of every mouthwatering bite of crunchy veggies. Oh, and I've had an abundance of cabbage (still leftover from my last CSA box in December!) - since cabbage is one of my favorite foods to add to Asian dishes, I suppose it all makes much more sense now. Glad we figured that out.The dish itself is a mix between a thousand other noodle bowl recipes that are floating out there on the web. It's vegetarian but packed full of protein with the addition of soba noodles, rather than typical brown or white rice. If you've never tried soba noodles, they are delicious. While they don't really have a distinct flavor, they are hearty and are easily digested. Low in fat but rich in minerals like manganese, make them a nutritious add to any meal. You can find soba noodles in the Asian food aisle at your local grocer.

Asian Veggies with Soba Noodlesserves 41/2 head of a large cabbage, shredded1 red bell pepper, sliced thin2 cloves garlic, minced1 can corn cobs, cut into smaller bite sized pieces1 bunch scallions, white and light green parts olive oila few glugs of soy saucered pepper flakes, optional1 small pack of soba noodles Heat olive oil in a saute pan. Add cabbage, bell pepper and garlic. Saute until veggies begin to get tender - about 5-7 minutes. Add corn cobs, season with soy sauce and red pepper flakes. Cook soba noodles in boiling water, according to directions on the package. When done, add noodles to the veggie mix and top with scallions.